Banana Cream Pie Cookies Recipe

By:

Marie Delacroix

Published:

February 3, 2026

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Imagine sinking your teeth into a soft banana cream pie cookie that captures all the joy of the classic dessert in a handy treat. These banana pudding cookies blend ripe banana flavor with creamy filling for an irresistible bite. Busy parents and baking enthusiasts rave about their quick prep and crowd-pleasing taste.

Ease of preparation: Whip up this banana cookie recipe in under 30 minutes with no chilling required. Just mix, scoop, and bake at 350°F for 10-12 minutes. Perfect for students or working professionals who want homemade banana cream pie cookies recipe without fuss.
Health benefits: Ripe bananas add natural potassium and fiber, making these soft banana cream pie cookies a smarter sweet option. The pudding mix brings creaminess with less sugar than traditional pies. Check out calories in a banana cream pie cookie to see how they fit your diet goals.
Versatility: Adapt for vegan, gluten-free, or low-calorie needs with simple swaps. Party hosts love stacking them for desserts, while seniors appreciate the soft texture. Pair with iced tea from our Greek yogurt bowls for a balanced snack.
Distinctive flavor: Mashed bananas, vanilla wafers, and whipped cream mimic banana cream pie layers. Crushed Nilla wafer cookies on top add crunch that stands out from plain cookies.

These homemade banana pudding cookies turn everyday baking into a nostalgic delight that everyone craves.

This recipe shines for food enthusiasts seeking easy banana cream pie cookies that impress.

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Gather these items for your banana cream pie cookies recipe. Each plays a key role in texture and taste.

Main Ingredients:

2-3 ripe bananas (about 1 cup mashed) – Deliver moisture, sweetness, and banana flavor core to the cookie.
1/2 cup unsalted butter (softened) – Creates tender crumb and rich base.
3/4 cup brown sugar – Adds chewiness and molasses depth.
1/4 cup granulated sugar – Provides crisp edges and balances sweetness.
1 egg – Binds dough for structure.
1 tsp vanilla extract – Boosts aromatic notes.
2 1/4 cups all-purpose flour – Forms the soft structure.
1 tsp baking soda – Ensures proper rise.
1/4 tsp salt – Enhances flavors.
1 small box (3.4 oz) instant banana cream pudding mix – Infuses creamy banana pudding cookies taste.
1 cup mini vanilla wafers (optional) – Mimics pie crust crunch.
White chocolate chips (optional, 1/2 cup) – Adds melty sweetness.
Crushed graham crackers (optional) – Tops for pie-like finish.
1 1/2 cups heavy whipping cream (for filling) – Whips into silky layer.
1/4 cup powdered sugar (for filling) – Sweetens cream without graininess.
Fresh banana slices (for filling) – Adds fresh fruit pop.

Special Dietary Options:

Vegan: Swap butter for 1/2 cup vegan butter or coconut oil, egg for 1 flax egg (1 tbsp ground flax + 3 tbsp water), use vegan banana pudding mix and coconut cream for filling.
Gluten-free: Replace flour with 2 1/4 cups 1:1 gluten-free blend, check pudding mix label.
Low-calorie: Use 1/4 cup each sugar, Greek yogurt instead of some butter, light whipped topping.

These choices keep your banana cookie recipe flexible and delicious.

Follow these clear steps for homemade banana pudding cookies that wow. Total time: 45 minutes. Yields 24 sandwich cookies.

First Step: Prepare Mise en Place

Gather all ingredients. Mash 2-3 ripe bananas to get 1 cup puree. Soften 1/2 cup unsalted butter at room temp. Preheat oven to 350°F. Line two baking sheets with parchment paper. This setup keeps your banana cream pie cookie assembly smooth, even for beginners.

Second Step: Cream Wet Ingredients

In a large bowl, beat softened butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar until fluffy, about 2 minutes. Add 1 egg and 1 tsp vanilla extract, mix well. Stir in mashed bananas. For vegan, use flax egg here. The banana adds moisture for soft banana cream pie cookies.

Third Step: Combine Dry Ingredients

In another bowl, whisk 2 1/4 cups flour, 1 tsp baking soda, 1/4 tsp salt, and 3.4 oz banana cream pudding mix. Gradually add dry to wet, stirring until just combined. Fold in optional 1 cup mini vanilla wafers or 1/2 cup white chocolate chips. Dough will be soft; avoid overmixing for tender texture. Gluten-free flour works 1:1 here.

Fourth Step: Scoop and Bake

Scoop tablespoon-sized dough balls, place 2 inches apart on sheets. Bake 10-12 minutes until edges golden, centers soft. Cool on sheet 5 minutes, then wire rack. No-chill dough bakes evenly for easy banana cookie recipe success.

Fifth Step: Make the Cream Filling

Whip 1 1/2 cups heavy cream, 1/4 cup powdered sugar, and extra vanilla if desired to stiff peaks, 3-4 minutes. For low-cal, use light cream. Vegan: chill and whip coconut cream overnight first. Pipeable filling mimics pie custard.

Final Step: Assemble and Serve

Slice cooled cookies horizontally. Pipe or spread filling, add thin banana slices, top with crushed graham crackers or Nilla wafer cookies. Press halves together. Chill 10 minutes for set. Serve at room temp for best chew. Adapt by skipping filling for simple drop cookies.

These steps ensure foolproof results. Troubleshooting: If flat, check baking soda freshness. For party hosts, bake ahead and fill day-of.

Main Ingredient Alternatives

Swap bananas for applesauce (1 cup) if unavailable, keeps moisture. Use almond flour blend for nutty twist in 2 1/4 cups total. Vegan main: coconut oil base holds up well. These changes maintain soft banana pudding cookies profile.

Original	Substitution	Benefit
Butter	Vegan butter	Dairy-free tenderness
Egg	Flax egg	Plant-based bind
Flour	GF blend	Allergy-friendly

Sweetener, Filling, and Topping Modifications

Reduce sugars to 1/2 cup total for low-cal. Season with cinnamon for fall vibe. Filling: yogurt for tangier, protein-packed option. Top with nuts or oats instead of wafers. Vegan filling shines with coconut whip. Tailor to seasons or tastes without losing banana cream pie cookie charm.

Pro cooking techniques: Brown butter first for nutty depth. Chill dough 20 minutes if spreading. Bake one sheet at a time for even heat.
Flavor variations: Add peanut butter chips for Elvis twist. Chocolate pudding mix for decadent shift. Link banana flavor to our funfetti Greek yogurt muffins for sprinkle fun.
Presentation tips: Dust powdered sugar, stack on platters. Garnish with banana chips.
Make-ahead options: Freeze dough balls up to 1 month. Bake from frozen, add 1-2 minutes.

Learn the roots in the traditional banana cream pie. These tweaks elevate your banana cookie recipe.

Small changes yield big flavor wins in homemade banana pudding cookies.

Refrigeration: Store filled cookies in airtight container up to 5 days. Layer with parchment to prevent sticking. Keeps cream firm and bananas fresh.
Freezing: Freeze unfilled up to 2 months in bags. Filled: 1 month. Thaw overnight in fridge, then room temp.
Reheating: No need; enjoy cold or room temp. Avoid microwave to keep chewiness.
Meal prep considerations: Bake batch, fill as needed. Ideal for busy schedules.

Synonyms like soft banana cream pie cookies stay fresh longest chilled.

What is a banana cream pie cookie?

A banana cream pie cookie is a soft, chewy cookie inspired by the classic banana cream pie dessert. It combines banana flavor with a creamy pudding filling, often topped with whipped cream and crushed graham crackers for that pie-like crust texture. These cookies typically feature mashed ripe bananas in the dough, instant banana pudding mix for creaminess, and vanilla wafers or Nilla wafers crumbled on top. They’re perfect for parties or quick treats, baking up in about 10-12 minutes at 350°F. Each cookie delivers the nostalgic taste of layered banana slices, silky custard, and fluffy topping in a portable bite. Pro tip: Use overripe bananas for maximum flavor and moisture without extra sugar.

How do you make banana cream pie cookies from scratch?

Start with 1 cup mashed ripe bananas, 1/2 cup softened butter, 1 cup sugar, 1 egg, 2 cups flour, 1 tsp baking soda, and 1 box instant banana pudding mix. Cream butter and sugar, add egg and bananas, then mix in dry ingredients. Fold in 1/2 cup white chocolate chips. Scoop tablespoon-sized balls onto a parchment-lined baking sheet. Bake at 350°F for 10-12 minutes until edges are golden. Cool completely. For filling, whip 1 cup heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla. Slice cookies horizontally, pipe or spread filling, add banana slices, and top with crushed graham crackers. Makes 24 cookies. Store in fridge for best texture. This no-chill recipe is ready in under 30 minutes prep.

What ingredients do I need for banana cream pie cookies?

Core ingredients include 2-3 ripe bananas (mashed, about 1 cup), 1/2 cup unsalted butter, 3/4 cup brown sugar, 1/4 cup granulated sugar, 1 egg, 1 tsp vanilla extract, 2 1/4 cups all-purpose flour, 1 tsp baking soda, 1/4 tsp salt, and 1 small box (3.4 oz) instant banana cream pudding mix. Optional add-ins: 1 cup mini vanilla wafers, white chocolate chips, or crushed graham crackers. For the cream filling: 1 1/2 cups heavy whipping cream, 1/4 cup powdered sugar, and fresh banana slices. These create a moist cookie with pie-like layers. Sub gluten-free flour 1:1 if needed. All common pantry staples—no special equipment required beyond a mixer and piping bag.

How long do banana cream pie cookies stay fresh?

Freshly baked banana cream pie cookies last 2-3 days at room temperature in an airtight container, but the banana and cream filling make them best within 24 hours. Refrigerate in a single layer wrapped in plastic for up to 5 days to prevent sogginess—the cold keeps the cream firm and bananas from browning. For longer storage, freeze unfilled cookies up to 2 months; thaw, fill, and serve. Filled cookies freeze well for 1 month in freezer bags, but texture softens slightly upon thawing. Always bring to room temp before eating for optimal chewiness. Tip: Layer with parchment paper to avoid sticking, and avoid microwaving to preserve the creamy center.

Can I make vegan banana cream pie cookies?

Yes, adapt the recipe easily for vegan: Mash 1 cup ripe bananas, use 1/2 cup vegan butter or coconut oil, 1 cup coconut sugar, 1 flax egg (1 tbsp ground flax + 3 tbsp water), 2 cups all-purpose flour (or gluten-free blend), 1 tsp baking soda, 1 box vegan banana pudding mix (or make from scratch with cornstarch, plant milk, and banana puree). Add 1/2 cup vegan white chocolate chips. Bake as usual at 350°F for 10-12 minutes. For filling, whip 1 can (14 oz) full-fat coconut cream with 2 tbsp powdered sugar and 1 tsp vanilla—chill overnight first. Top with dairy-free whipped topping and crushed vegan graham crackers. Yields chewy, indulgent results without compromising flavor. Prep time remains 25 minutes.